Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

Alternatives to animal proteins with similar texture, appearance and taste are demanded by an increasing group of consumers. Plant-based meat analogues produced by high moisture extrusion cooking can provide relevant solutions. Here, microalgae combined to soy concentrates were shown to create fibrillary textured extrudates. The incorporation of spray-dried microalgae biomass in up to 50% affected the formation of fibers, which could be balanced by reducing moisture levels. The elevated fat content of microalgae biomass led to lubrication effects, while probably undisrupted microalgae cells acted as passive fillers and limited the access of intracellular proteins. Both effects may have reduced texturing but increased tenderness in comparison to pure soy based extrudates. By using heterotrophically cultivated Auxenochlorella protothecoides with a light-yellow coloration, a consumer-adverse visual appearance could be omitted. Microalgae integration improved the extrudate's nutritional profile by incorporating vitamins B and E, where over 95% was retained in the final product.